Description
This Creamy Baked Raspberry Cheesecake features a buttery graham cracker crust, a smooth and velvety cream cheese filling, and a vibrant homemade raspberry topping. Finished with delicate whipped cream rosettes, this decadent dessert offers a perfect balance of sweet and tart flavors, ideal for special occasions or an indulgent treat.
Ingredients
Scale
Crust
- 200 g graham crackers or digestive biscuits, crushed
- 100 g melted butter
- 2 tbsp sugar
Cheesecake Filling
- 600 g cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
Raspberry Topping
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
Whipped Cream Decoration
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Preheat the oven to 170°C (340°F). In a bowl, combine crushed graham crackers, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan to form an even crust.
- Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. Remove and allow it to cool while preparing the filling.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add eggs: Add eggs one at a time, mixing gently after each addition to maintain a smooth texture without incorporating too much air.
- Add remaining filling ingredients: Mix in the sour cream, vanilla extract, and cornstarch until the batter is smooth and well combined.
- Bake the cheesecake: Pour the filling over the cooled crust. Bake at 170°C (340°F) for 45–55 minutes, or until the center is slightly jiggly but set around the edges.
- Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually, preventing cracks. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Make the raspberry topping: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook while stirring until the raspberries break down. Stir in the cornstarch slurry and cook for another minute until the mixture thickens. Remove from heat and let it cool completely.
- Decorate the cheesecake: Spread the cooled raspberry topping evenly over the chilled cheesecake surface.
- Pipe whipped cream: In a cold bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Use a piping bag to create decorative rosettes around the edge of the cheesecake.
- Serve: Slice and enjoy the rich, creamy raspberry cheesecake chilled for optimal texture and flavor.
Notes
- Ensure cream cheese is at room temperature for a smooth batter.
- Do not overmix the batter to avoid cracks during baking.
- Cooling the cheesecake gradually helps prevent surface cracks.
- The cheesecake is best served chilled and can be stored refrigerated for up to 3 days.
- Use fresh raspberries when possible for a vibrant topping; frozen raspberries work fine but thaw and drain excess moisture before cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cheesecake, baked cheesecake, raspberry topping, creamy cheesecake, dessert
